INDIVIDUAL BEEF WELLINGTONS RECIPE - NYT COOKING
Beef Wellington, the English dish of a large beef fillet wrapped in pastry, is a project, but the joy of this scaled-down version is that it’s significantly easier to prepare. Pâté de foie gras and prosciutto are common ingredients in a traditional Wellington, but they’re skipped here for a more balanced flavor profile. Just as common is a deeply caramelized mushroom and shallot mixture known as a duxelles, which lends a strong foundation of earthy umami; a little red wine and heavy cream add richness to it. These are excellent for making ahead: Just stop after Step 5, and store them covered in the refrigerator for up to 24 hours until you’re ready to bake. Serve with roasted potatoes, green salad or wonderfully bitter radicchio.
Provided by Eric Kim
Total Time 1 hours 50 minutes
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high and add 1 tablespoon oil. Generously season the filets mignons with salt and pepper, and sear until the surfaces on the top, bottom and rounded sides are no longer raw, about 2 minutes total. Transfer the steaks to a plate, reserving the oil in the skillet. Brush or spread the Dijon mustard all over each filet mignon and refrigerate until cool, about 15 minutes.
- Turn the heat to medium-high, and add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and shallot, season with salt and pepper, and cook, stirring occasionally, until deeply browned and no longer watery, 10 to 12 minutes. Be patient: The mushrooms will first release some water; then, once that liquid evaporates, the vegetables will start to brown. If the vegetables are sticking before they can brown, lower the heat or add a little water to the pan.
- When the mushrooms are deeply browned, reduce the heat to medium and stir in the herbes de Provence, honey, wine and cream. Let the liquids bubble up and reduce until the mixture is thick and jammy, about 2 minutes. Transfer to a small dish and refrigerate until cool.
- To assemble the Wellingtons, cut the puff pastry sheet in half (it doesn’t matter which direction). Use a rolling pin or empty wine bottle to evenly roll each sheet into an 1/8-inch-thick rectangle. Mount a filet mignon-size circle of the chilled mushroom mixture in the center of each rolled-out sheet, evenly dividing the mixture between the two pastry pieces. Top each mound of mushrooms with a filet mignon.
- Carefully bring the edges of the puff pastry up and over the steaks, stretching the dough if needed to completely cover the meat. Twist the tops of the dough to seal the filling, as if you’re making dumplings. You want an even, uniform layer of pastry, so trim any overlapping dough as you go. When the tops are nicely sealed, flip the Wellingtons over, seam side down, and transfer to a parchment-lined sheet pan. You can use your hands to gently tighten each Wellington into perfectly smooth spheres. Refrigerate to chill completely before baking, at least 30 minutes or up to 24 hours.
- Heat the oven to 425 degrees. In a small dish, whisk the egg until homogenous and, using a pastry brush or your fingers, evenly coat the entire outsides of the chilled Wellingtons with the egg. Bake until the pastry is golden brown, 17 to 20 minutes. The internal temperature of the steak should read 120 degrees for medium-rare (it will continue to cook as it rests).
- Transfer the Wellingtons to serving plates. Let them rest for about 15 minutes before serving.
MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
Provided by Martha Rose Shulman
Total Time 50 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
- Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
- Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
- Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
- Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
- Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Nutrition Facts : @context http//schema.org, Calories 316, UnsaturatedFatContent 5 grams, CarbohydrateContent 49 grams, FatContent 8 grams, FiberContent 5 grams, ProteinContent 8 grams, SaturatedFatContent 2 grams, SodiumContent 961 milligrams, SugarContent 2 grams
More about "how to cook frozen foie gras recipes"
INDIVIDUAL BEEF WELLINGTONS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 1 hours 0 minutes
Category main-dish
- Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.
SEARED FOIE GRAS RECIPE - D'ARTAGNAN
From dartagnan.com
FOIE GRAS - WIKIPEDIA
From en.m.wikipedia.org
WELCOME TO HUDSON VALLEY FOIE GRAS
From hudsonvalleyfoiegras.com
FOIE GRAS — BUY AT MARKY'S GOURMET STORE
From markys.com
HOW TO SERVE FOIE GRAS - MARKY'S - CAVIAR
From markys.com
BUY FINE FOODS & SPECIALTY ITEMS | FINE FOOD SPECIALIST
From finefoodspecialist.co.uk
LIVE KING CRAB FOR SALE ONLINE, LIVE ... - FARM-2-MARKET
From farm-2-market.com
CAPON CHICKEN (ROOSTER MEAT) | SHOP D'ARTAGNAN
From dartagnan.com
BUY FRESH & FROZEN SEAFOOD ONLINE IN THE UK | FINE FOOD ...
From finefoodspecialist.co.uk
10 BEST PHEASANT BREAST RECIPES - YUMMLY
From yummly.com
10 BEST PHEASANT BREAST RECIPES - YUMMLY
From yummly.com
FOOD & DRINK - FOX NEWS
From foxnews.com
10 BEST BAKED QUAIL RECIPES - YUMMLY
From yummly.com
HOW TO SLICE AND TENDERIZE ABALONE - THE SPRUCE EATS
From thespruceeats.com
BUY FRESH OR FROZEN RABBIT MEAT ONLINE - THE SPRUCE EATS
From thespruceeats.com
HOW TO COOK SAUSAGE | BEST WAY TO COOK SAUSAGE
From gourmetfoodstore.com
COOK UP A STORM - WIKIPEDIA
From en.m.wikipedia.org
EPICURIOUS – RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
From epicurious.com
ITALIAN STARTER RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN PRAWN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FRENCH APPETIZER RECIPES | ALLRECIPES
From allrecipes.com
OFFAL RECIPES - BBC FOOD
From bbc.co.uk
RECIPES AND OCCASIONS | METRO
From metro.ca
HOW TO COOK WAGYU BEEF AT HOME - SERIOUS EATS
From seriouseats.com
FRENCH APPETIZER RECIPES | ALLRECIPES
From allrecipes.com
OFFAL RECIPES - BBC FOOD
From bbc.co.uk
RECIPES AND OCCASIONS | METRO
From metro.ca
HOW TO COOK WAGYU BEEF AT HOME - SERIOUS EATS
From seriouseats.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
MINI BEEF WELLINGTONS WITH RED WINE SAUCE RECIPE | ALLRECIPES
From allrecipes.com
5 DELICIOUS WAYS TO MAKE MAC AND CHEESE | METRO
From metro.ca
SAN FRANCISCO RESTAURANT REVIEWS, RECIPES, WINE & SPIRIT…
From sfgate.com
SHRIMP DUMPLINGS – DAMN DELICIOUS – DAMN DELICIOUS
From damndelicious.net
SIDEDISH ARCHIVES - D MAGAZINE
From dmagazine.com